April 16, 2017

Procyanidins in food

Procyanidins are a subclass of proanthocyanidins and contain monomeric units of catechin linked from carbon four or one monomer to carbon six or carbon eight (usual linkage) of a second monomer.

Flavonoids and procyanidins oligomers are thought to be an active principle in Crataegus spp. For this one the berries, flowers and leaves are important sources of procyanidins, flavonoid glycosides and tannins that can acts as an astringent (tannins) and as a cardiac tonic and to relax peripheral blood vessels.
Procyanidins have been identified in such commonly consumed foods as apples, grapes, tea, peanuts, wine, strawberries, cinnamon and cocoa.

Procyanidin B2 is among the major flavonoids in fruit skin of Huaizhi fruit. Polymerized tannins (procyanidins) were the most abundant (o.4% fresh weight) in Guiwei skin, followed by epicatechin (o.17%) and procyanidin A2 (0.07%).

Two flavonoids in lychee skin especially anthocyanins and procyanidins contribute to the major part of its antioxidant activity.
Procyanidins in food
at 8:38 PM
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